Saturday, August 4, 2012

Chard and Dill Pesto

I had a crazy dill plant going wild in my garden and heaps of five-color chard, hence this recipe was born. This is a light, refreshing pesto. Spread it on crackers, use it for the base on a pizza, or just toss it with pasta as usual.


3 cups packed fresh chard, cleaned and de-stemmed (see below for details)
3 tbsp. packed fresh dill or 1 tbsp. dried dill
1/3 c. raw almonds
1 clove of garlic (sliced)
¼ -½  c. grapeseed oil (see how it goes)
4 oz. Romano cheese (chopped or sliced)


This recipe is the very best with fresh garden baby chard and fresh dill. If you go with store-bought chard, then use about one-and-a-half bunches and remove the heavy stems. As for the dill, I love it and so I use a lot but you might want to start with less than the recipe calls for and see how it tastes to you before adding more.

Put all the ingredients into a food processor and whirl until creamy smooth. Be careful with the oil, don’t add too much. Start out with about ¼ cup and add more if needed to get the consistency right. It should be a creamy green paste, not too wet.

You can freeze this pesto in a Ziploc bag for use at a later time.

 Eat well, be well, live deliciously!

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